Bouillabaisse Seafood Stew

There's nothing quite like a bowl of Bouillabaisse to transport you straight to the sunny shores of Provence. This classic French seafood stew combines a variety of fresh fish, shellfish, and aromatic herbs and spices. The recipe may have originated in the humble kitchens of French fishermen, but it has become a symbol of French cuisine. For a unique twist (and since summer time corn is in season), we're adding some corn on the cob, which adds a sweet, crunchy element to the stew.

Ingredients

For the Broth:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 leek (white and light green parts only), finely sliced
• 1 fennel bulb, thinly sliced
• 4 garlic cloves, minced
• 2 tomatoes, diced
• 2 bay leaves
• 1 teaspoon saffron threads
• 1 teaspoon fennel seeds
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 cups fish stock or water
• 1/2 cup dry white wine
• 2 ears of corn, cut into thirds
• Salt and freshly ground black pepper, to taste

For the Seafood:

• 1 lb (450g) firm white fish (such as cod, haddock, or halibut), cut into large chunks
• 1/2 lb (225g) mussels, scrubbed and debearded
• 1/2 lb (225g) clams, scrubbed
• 1/2 lb (225g) shrimp, peeled and deveined
• 1/2 lb (225g) squid, cleaned and sliced into rings
• Fresh parsley, chopped for garnish
• Lemon wedges, for serving

For the Rouille Sauce (this is optional):

• 2 garlic cloves, minced
• 1 small red chili pepper, seeds removed and finely chopped
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Broth:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion, leek, and fennel, and sauté until they are softened and translucent, about 5-7 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the diced tomatoes, bay leaves, saffron, fennel seeds, thyme, oregano, and crushed red pepper flakes (if using). Cook for another 3-4 minutes, stirring occasionally.
• Pour in the fish stock (or water) and white wine. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, allowing the flavors to meld together.
• Add the corn pieces and simmer for an additional 10 minutes, until the corn is tender and infused with the broth's flavors.

2. Add the Seafood:

• Begin with the firm white fish, adding it to the simmering broth. Let it cook for about 5 minutes.
• Add the mussels, clams, shrimp, and squid to the pot. Cover and cook until the mussels and clams open up and the shrimp turns pink, about 5-7 minutes. Discard any shellfish that do not open.

3. Prepare the Rouille Sauce (Optional):

• In a small bowl, combine the minced garlic, chopped chili pepper, mayonnaise, lemon juice, and soaked saffron threads (along with the water). Mix well and season with salt and pepper to taste. This sauce can be served on the side, on top of bread, or stirred into the broth for added flavor.

4. Serve:

• Ladle the bouillabaisse into large bowls, making sure each serving has a good mix of fish, shellfish, corn, and broth.
• Garnish with chopped parsley and serve with lemon wedges on the side.
• For an authentic experience, offer toasted baguette slices or crusty bread topped with the Rouille sauce.

Serves around 4 to 6 people, depending on portion sizes and appetites. Enjoy!

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.